Absolutely the best ricotta cookies I've ever made. I upped the oven temperature to 375 for high altitude baking, and they came out in 10 minutes exactly with a wonderfully fluffy cake texture.
By the way, I used a cookie scoop which I dipped in flour between cookies, making it extremely easy.
The perfect use for ricotta left over from cannoli or manicotti!

If anything, my old gas oven is cooler than the knob indicates. But it baked these bars faster than the recipe called for and I got some "carmelized" edges (i.e. black goop!). So, I'd recommend a lower temperature.
Otherwise, this recipe is very good. I loved the flaky crust, and I am very happy to find another use for the limes that our lime tree is producing like mad!
Be aware that lemon bars do go bad in a couple of days due to the lemon juice. (To the person who noted that they tasted strange after a couple of days.)